Ranchero Sauce
Servings: 8 Yield about 2 cups
Calories: 79kcal
Equipment
- blender for a smooth sauce
- 3-4 quart pot with a lid
Ingredients
- 1 cup chopped white onion half a medium onion
- 2 tablespoons olive oil or avocado oil
- 1 large jalapeno pepper seeded and chopped fine
- 2 large garlic cloves chopped fine or microplaned
- ½ teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ancho chili powder
- ¼ teaspoon smoked paprika
- ½ cup chicken broth or water
- 30 ounces crushed tomatoes
Instructions
Cook the aromatics and bloom the spices
- Heat the oil in a medium 3-quart saucepan over medium heat. Add the onion and jalapeño and cook until softened, 5–7 minutes. Turn down the heat if needed. Add the garlic and cook 30 seconds. Stir in the oregano, cumin, ancho chili powder, smoked paprika, and salt. Cook for 1 minute, stirring, to bloom the spices.
Simmer and finish the sauce
- Add the crushed tomatoes with their juices and the broth. Bring to a simmer, then reduce the heat to medium-low or low. Partially cover to reduce splattering and simmer for about 15 minutes, stirring occasionally, until slightly thickened. Use as-is for a chunky sauce, or puree for a smooth sauce. Thin if needed, then taste and adjust seasoning.
Notes
Serve ranchero sauce with eggs, tacos, burritos, fish, and chicken, it's really versatile. It's good for dipping with chips too or with nachos!
For a quick breakfast, warm corn tortillas, toped with fried or scrambled eggs, and spoon sauce over the top, sprinkle with cilantro or parsley. A layer of pinto or black beans if good too, sort of like Huevos Rancheros.
To make it spicer, add a jalapeno or use a serrano, or add a little chipotle powder which also adds smokiness.
Refrigerate up to 1 week or freeze up to 3 months; thin with broth when reheating if needed.
Nutrition
Serving: 0.25cup | Calories: 79kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 372mg | Fiber: 3g | Sugar: 6g | Vitamin A: 323IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg